Wild Beers Workshop with Pascal Baudar

Hauser & Wirth Los Angeles, a vibrant communal space in the Arts District that links art and architecture with a dynamic events program, is the first West Coast outpost of Hauser & Wirth, the international gallery devoted to contemporary art and modern masters. Hauser & Wirth Los Angeles fosters public dialogue with the arts by supporting and collaborating with local nonprofits and universities, as well as through a range of activities that engage the city’s diverse population.The gallery aims to make a lasting contribution to the Los Angeles community by sharing its resources and offering a variety of family, youth, and adult programs inspired by the gallery’s visionary artists. The Los Angeles location has expanded its events program to include dance and music performances, film screenings, family activities, maker workshops, and artist-led conversations.Occupying a former flour mill, the Los Angeles gallery site includes Manuela, the onsite restaurant, a chicken coop and urban garden, and murals celebrating the Arts District’s history. Additionally, the site is home to the first ARTBOOK store in Los Angeles, the Gallery Shop, which offers a curated selection of hand-crafted products, and Hauser & Wirth Publishers’ Book & Printed Matter Lab.*By submitting your email address, you consent to receive our Newsletter. Your consent is revocable at any time by clicking the unsubscribe link in our Newsletter. The Newsletter is sent in accordance with ourPrivacy Policyand to advertise products and services of Hauser & Wirth Ltd. and its affiliated companies.

Hauser & Wirth Los Angeles

Two Part Program includes an optional nature walk the foothills of the San Gabriel Mtns in addition to afternoon workshop at Hauser Wirth & Schimmel
Optional Morning Nature Walk   10 am – 12.30 pm (you may attend afternoon workshop without coming to morning walk) On our walk, we will explore a local forest and look at wild edibles and aromatic plants. Pascal places an emphasis on plants he has used in place of hops to create beers.  This will be a slow walk with lots of stops - feel free to take photos if you like. We recommend wearing long sleeve and sun protection. Hiking boots are ideal, but not a must. Please bring drinking water with you. This walk will take place rain or shine.
Location:   Hansen Dam Equestrian Center 11127 Orcas Avenue, Lake View Terrace, CA, 91342, us We meet at the South end of the park, past the children's playground.  Look for a red Jeep or a gray Nissan XTerra 34°16'10.4"N  118°22'00.0"W
 
Wild Beers Workshop at Hauser Wirth & Schimmel   2.30 – 4.00 pm
Get back to the basics of making beer and learn to create interesting brews using your local environs. You will be amazed at how easy it is to make beer at home with wild natural ingredients from your own native plant garden. In this workshop, Pascal Baudar will share plants he has used to make beer (and share some examples from the morning walk).  We're not just talking herbs but also leaves, roots and barks! We will even look for ingredients in the gallery’s Public Garden.   Pascal will demonstrate the process of making beer, taking participants through each step of making wild and primitive beers just like the Celts and Vikings used to do! Some wild refreshments and snacks will be served. This workshop is limited to 20 participants. Early registration is strongly recommended. It is our policy to keep classes an intimate size to make your 'hands-on' learning experience more enjoyable.  
 About Pascal Baudar:
Baudar is a wild food researcher and a self-styled ‘culinary alchemist’ based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama.
He has served as a wild food consultant for several TV shows including ‘MasterChef’ and ‘Top Chef Duels.’ He has been featured in numerous TV shows and publications, including Time magazine, the ‘Los Angeles Times,’ ‘LA Weekly,’ and ‘New York Times.’
In 2014, he was named one of the 25 most influential tastemakers in LA by ‘Los Angeles Magazine.’
In 2015 he wrote ‘The New Wildcrafted Cuisine,’ a book of culinary concepts and ideas featuring recipes and preservation techniques using a local terroir.
These days he is focusing on writing and education, exploring creative uses of wild yeast and bacteria for fermentation (such as lacto-fermentation) to expand his knowledge of plants.

Wild Beers Workshop with Pascal Baudar

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Wild Beers Workshop with Pascal Baudar

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